焗蜜餞大黃 Baked Rhubarb Compote

材料 INGREDIENTS
鮮嫩大黃 400克 400g young rhubarb
藍莓 150克 150g Blueberries
蜜糖3大湯匙 3 heaping tbsp honey
橙1個(橙皮屑和橙汁) 1 orange ( zest and juice)
肉桂棒1支 1 cinnamon stick
半茶匙混合香料 1/2 teaspoon of mixed spice
完整八角2隻 2 whole star anise

做法  METHOD

1. 烤箱以160C預熱。
Set the oven at 160C/gas mark 3.

2. 除去大黃不合用的部份,然後將之切短
Trim the rhubarb and cut it into short lengths.

3. 將大黃放在烤盤上,然後淋上蜜糖。
Put the pieces into a baking dish, then pour over the honey.

4. 刨好橙皮屑後,將橙對半切開,然後把橙汁擠在大黃上。
Grate in orange zest, then cut the orange in half, squeeze it over the rhubarb.

5. 放入肉桂棒、八角和半茶匙混合香料。
Add the cinnamon stick and the star anise, and 1/2 teaspoon of mixed spice.

6. 把藍莓加進去與所有材料攪拌。
Pile in the Blueberries and mix through.

7. 蓋上一塊鋁箔紙或鍋蓋然後烤30分鐘,要讓大黃變軟,但仍能保持其形狀。
Cover with a piece of foil or a lid, bake for 30 minutes until the rhubarb is soft but has kept its shape.

More about this recipe: Afternoon d’lite
Photography by David McClelland

* Special thanks to Polly Sham who translated this recipe into Chinese.

乳酪雪條 Yogurt Pops

Serves: 6

材料 INGREDIENTS
2隻小庄熟香蕉 2 small ripe bananas
175克 冷凍草莓或藍莓 175g frozen strawberries or frozen blueberries
460克脫脂肪乳酪 460g fat free natural yogurt
蜂蜜2湯匙 2 tablespoons runny honey

做法  METHOD

1. 香蕉去皮切片,和冰凍草莓或藍莓、乳酪和蜂蜜放入攪拌器以慢速攪拌,直至平滑。
Peel and slice your banana and put it into a food processor or blender with the frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.

2. 將混合物 分成6杯, 每份大約有4盎司。Divide the mixture between 6 paper cups or plastic molds – you want about 4 ounces in each.

3. 放置在冰箱冷凍約10分鐘,然後用棒棒糖棍輕輕插在到每一支的中心。再放回冰箱至少3個小時,直至形成固體即可。Place the pops in the freezer for 10 minutes, then gently poke a lolly stick into the centre of each one. Place back in the freezer for at least 3 hours, or until solid.

More about this recipe: http://foodrevolutionday.com/recipe/1/Yogurt-Pops.html